Recipe - Blueberry Crumble Pie

5 cup Fresh or frozen blueberries
1 9inch reducedfat graham
cracker crust
Three fourths cup Packed brown sugar
3 tablespoon Allpurpose flour
1 One half teaspoon Vanilla
One fourth teaspoon Grated lemon rind
1 Carton (8 oz) lowfat sour
cream
One fourth cup Dry bread crumbs
1 tablespoon Granulated sugar
1 tablespoon Margarine, melted

Preheat oven to 375°. Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, rind and sour cream; spread over
blueberries. Combine breadcrumbs, granulated sugar and margarine; sprinkle
over sour cream mixture. Bake at 375° for 40 minutes or until set and
crumbs are lightly browned. Cool 1 hour on a wire rack.

NOTES : Per serving: cals 312 24%ff fat 8.4g

Recipe by: Cooking Light June 1997 Posted to Bakery Shoppe Digest148 by
The Taillons taillon@access.mountain.net on Jul 06, 1997